Summary
Overview
Work History
Education
Skills
Certification
Timeline
Generic

Claire Dacko

Mechanicsburg,PA

Summary

Passionate about the power and impact of workforce development and career and technical education, bringing well-rounded experience in hands-on, competency-based instruction, pedagogy, and classroom management. Recognizing the value of employee and student diversity, prioritizing individual needs in approach.

Overview

20
20
years of professional experience
1
1
Certification

Work History

Culinary Arts Instructor

Dauphin County Technical School
08.2014 - Current
  • Prepared lesson plans for classroom instruction of credited technical and occupational courses.
  • Implement effective time management strategies for students during practical cooking sessions, preparing them for fast-paced professional kitchens.
  • Establishes and maintains effective student behavior expectations, procedures, and discipline
  • Partner with local businesses to maintain Occupational Advisory Committee, ensuring that course content remained relevant to industry needs.
  • Implements appropriate instructional methods and materials to meet program and school objectives
  • Increased student success rate through consistent evaluations, constructive feedback, and tailored support.
  • Keep current with developments in subject area curriculum, technical, and career trends and teaching resources and methods.
  • Direct college-level instruction along with full service restaurant and catering management and operation.
  • Designed hands-on lesson plans for up to 90 students every semester.

Chef/Kitchen Manager

Messiah College Dining Services
04.2010 - 07.2014
  • Supervised daily planning and production for all meals in an 800-seat dining facility
  • Responsibilities included menu and recipe development, food and labor cost controls, sanitation, and food safety, hiring and training of a diverse team of 20+ kitchen employees, management of student nutrition and special dietary programs, and planning and execution of high-end catering and special events

Chef de Cuisine

Ansill Food & Wine
05.2006 - 09.2009
    • Responsible for daily preparation and execution of an upscale, Euro-centric small-plates menu
    • Maintained inventory, food cost and labor controls
    • Trained and managed a staff of 10 kitchen employees, including student interns
    • Created seasonal dishes, daily specials and menus for large parties and special events

Line Cook

Tangerine
12.2004 - 05.2006
  • Developed organizational skills needed to execute a diverse menu in a high-volume, upscale atmosphere
  • Responsible for preparation and control of menu items for various kitchen stations

Education

B.P.S. - Culinary Arts and Service Management

Paul Smith's College
Paul Smiths, NY
12.2004

A.A.S. - Culinary Arts

Paul Smith's College
Paul Smiths, NY
12.2002

Skills

  • Project-based learning
  • Teamwork and collaboration
  • Attention to detail
  • Excellent communication
  • Student engagement
  • Career guidance

Certification

  • Commonwealth of Pennsylvania, Department of Education, Career and Technical Instructional II- Quantity Foods- Certification
  • OSHA 10-hour Certification (General Industry, Culinary)
  • National Restaurant Association ServSafe Food Protection Manager Certification; Allergens Certification; Certified Instructor/Proctor
  • American Culinary Federation Certified Culinarian

Timeline

Culinary Arts Instructor

Dauphin County Technical School
08.2014 - Current

Chef/Kitchen Manager

Messiah College Dining Services
04.2010 - 07.2014

Chef de Cuisine

Ansill Food & Wine
05.2006 - 09.2009

Line Cook

Tangerine
12.2004 - 05.2006

A.A.S. - Culinary Arts

Paul Smith's College
  • Commonwealth of Pennsylvania, Department of Education, Career and Technical Instructional II- Quantity Foods- Certification
  • OSHA 10-hour Certification (General Industry, Culinary)
  • National Restaurant Association ServSafe Food Protection Manager Certification; Allergens Certification; Certified Instructor/Proctor
  • American Culinary Federation Certified Culinarian

B.P.S. - Culinary Arts and Service Management

Paul Smith's College
Claire Dacko